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Bringing plant-based Cli-meat closer to original meat experience: insights in flavor
Elsevier
,
Future Foods, Volume 5, June 2022
Authors:
Zioga E., Tostesen M., Kjaerulf Madsen S., Shetty R., Bang-Berthelsen C.H.
Read for free on ScienceDirect
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Special issue
Earth Day 2022
Category:
Articles
Tags:
Climate change
;
Food security and nutrition and sustainable agriculture
;
Sustainable consumption and production
;
Global
Keywords:
Enzymatic Processes
;
Flavor Profile
;
Maillard Reaction
;
Meaty Flavor
;
Plant-based
;
Umami
;
Global
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